Red meat linked to increased risk of dying

People who regularly eat red meat appear to face an increased risk of death, new research has found.

Scientists at Harvard School of Public Health in the US observed nearly 38,000 men for up to 22 years, as well as more than 83,500 women for up to 28 years.

Participants had no history of heart disease or cancer at the start of the study and provided information on their dietary habits every four years.

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The researchers found that a daily serving of red meat was associated with a 13 per cent increased risk of death, while a daily portion of processed meat - such as a sausage or two slices of bacon - was associated with a 20 per cent increased risk.

Eating red or processed meat was also linked to an increased risk of dying from cardiovascular disease or cancer.

Lead author Dr An Pan, whose findings are published in the Archives of Internal Medicine, said: 'Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type-2 diabetes, coronary heart disease, stroke, and certain cancers in other studies.'

Victoria Taylor, senior heart health dietician at the British Heart Foundation, said that the saturated fat content of red meat could be to blame for the link.

'However, the study does not differentiate between leaner and fattier cuts of meat, so it would be useful to know if the association is the same when this is taken into account,' she observed.

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